即墨老酒麦曲紫甘薯酒纯菌发酵工艺的研究

Pure Microorganism Fermentation Technology of Jimo Old Wine Wheat Koji

从即墨老酒麦曲筛选获得降解淀粉能力较强的霉菌菌株M-1、M-2、产酒精能力较强的酵母菌株Y-1、Y-2及乳酸菌L-1,根据即墨老酒麦曲紫甘薯酒中微生物群落演替规律酿造紫甘薯酒。结果表明,即墨老酒麦曲紫甘薯酒纯菌种酿造的最佳加工条件为:霉菌M-1、M-2添加量均为2%,酵母菌Y-1、Y-2添加量分别为1%、1.5%,乳酸菌的添加量为1.5%。在此条件下得到的麦曲紫甘薯酒酒精度为10.9%(v/v),感官评定分数为96分,总糖3.49g/L,固形物4.35g/L,pH 3.46,总酸3.87g/L,氨基酸态氮0.65g/L。

According to the succession of microbial community of koji of purple sweet potato wine,the purple sweet potato wine is brewed with the mold strain of Wheat Koji M-1,M-2 that have strong ability of degrading starch and the yeast strain of wheat koji Y-1,Y-2 and lactobacillus L-1 that have strong ability of alcohol producing.The result show that the optimal processing conditions of pure strain brewing of purple sweet potato wine of wheat koji is 2 percent of mold Strains M-1 and M-2,1 percent of yeast strainY-1,1.5 percent of yeast strain Y-2 and 1.5 percent of lactobacillus.Under this situation,it has10.9 %（v/v）of alcoholic strength of purple sweet potato wine of wheat koji,96 of the score of sensory evaluation,3.49 g/L of total sugar,4.35 g/L of non-sugar solids,3.46 of pH value,3.87 g/L of total acid,0.65 g/L of nitrogen amino acid.